Black-Eyed Peas

I saw a recipe for black-eyed peas on Forks Over Knives yesterday. Here’s their photo:


I gave it a try this morning. I made a few changes, the biggest is that I cooked it for 2 hours, not their recommended 35 minutes. I thought the beans were still too hard and the sauce still too thin at 35 minutes. This is really good! This becomes beans-on-toast for dinner tonight!


My recipe:

  1. Soak beans for 12 hours. I used about 3/4 cup dry, so half of their recipe.
  2. Bring to a boil in a 2 or 3 quart dutch oven or heavy pot, with enough water to cover the beans by several inches.
  3. Immediately add:
    • 1/2 cup unsalted tomato sauce (salt will prevent the beans from softening) or 3 oz tomato paste (1/2 can)
    • 1/4 cup minced onion
    • 1/4 cup minced red pepper
    • 1 small clove garlic, pressed
    • Spices: about 1/8 teaspoon each: oregano, thyme, paprika, sage, ground onion, ground garlic, cumin. Plus 1 full teaspoon dried minced onion. Plus anything else you want!
  4. Reduce to a strong simmer, lid ajar, for about 2 hours. Always keep fluid level at least 1 inch above beans (by adding water) until the very end when you reduce sauce to desired thickness.
  5. Add chipotle or cayenne, salt, and tamari to taste.

One thought on “Black-Eyed Peas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s